alice springs chicken

Alice Springs Chicken is a honey-mustard smothered chicken recipe from the Outback Steakhouse Restaurant! Make it from scratch! Seasoned chicken breasts are topped with a honey mustard sauce, bacon, cheese, and mushrooms if you wish! Simply divine! 

Alice Springs Chicken (Outback Copycat)

chicken breasts ((horizontally sliced in half))

bacon

Monterey Jack cheese

mayo

Tbsp honey

mustard

Season both sides of chicken breasts with salt, pepper, and paprika. Brown on both sides in a few tbsp of oil. Transfer to a 9x13 baking dish.

Make the honey mustard sauce and spread it over each chicken breast. Then top with cheese and bacon.

Bake at 350°F for 25-30 minutes. Serve with additional honey mustard sauce.

How To Make Alice Springs Chicken:

Enjoy your own Outback Steakhouse Alice Springs Chicken at home.&nbsp;

Outback Steakhouse Alice Springs Chicken

honey

corn syrup

mayonnaise

chicken breasts (4 portions)

McCormick Season All

mushrooms

Colby Jack Cheese

parsley

Blend ingredients for the honey mustard until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be or to your taste.

Honey Mustard Sauce

Rub chicken breasts with Seasonal All and set aside to marinate for 1 hour.

While the chicken is marinating, fry the bacon until crisp and drain it.

Sauté the chicken in a pan over medium heat with just enough oil to prevent sticking.

Cook the chicken on both sides until slightly golden and cooked in the middle but not dry.

Remove the chicken from the pan.

Spread honey mustard on the chicken breasts.

Top each chicken breast with a layer of mushrooms and three slices of bacon

Sprinkle enough shredded Colby-Jack cheese on top to completely cover the chicken.

Pop the chicken in a 350°F heated oven or in a microwave just until the cheese melts.

Sprinkle with parsley and serve with honey mustard sauce.

Chicken

An easy dinner recipe for Alice Springs Chicken, an Outback Steakhouse copycat recipe. Chicken breast marinated in delicious honey mustard sauce, then top with sauteed mushrooms, bacon, and topped with cheese! Loved by the entire family!

ALICE SPRINGS CHICKEN (OUTBACK COPYCAT)

chicken breasts

butter

Salt and pepper

Colby jack cheese

lemon juice

Preheat the oven to 400F and spray a 9x13 or large baking dish with cooking spray.

In a small bowl, whisk together the sauce ingredients. Pour half of the sauce over the chicken and marinate in the refrigerator for an hour.

In a large pan saute the mushrooms in a tablespoon of butter until browned and cooked through. Set aside.

Add the remaining butter to the pan to melt. Brown the marinated chicken breasts in the butter, cooking for 4-5 minutes per side to sear the chicken.

Add the seared chicken to the bottom of your baking dish. Spread a spoonful of the sauce over each chicken breast (reserve any remaining sauce for serving), followed by a layer of cooked mushrooms, chopped bacon, and a layer of shredded cheese. Bake in the oven for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Garnish the chicken with fresh chopped parsley and serve immediately with the reserved sauce for dipping. Enjoy!

This Alice Springs Chicken Outback copycat recipe is as good as the real deal! Learn how to make this easy favorite right at home.

Alice Springs Chicken Outback Copycat Recipe

yellow mustard

Dijon mustard

boneless, skinless chicken breasts

bacon,

Salt and pepper,

Colby-Jack cheese

Whisk the mayonnaise, honey, and yellow and Dijon mustards in a bowl until well combined. Reserve half and use the other half for marinating the chicken.

Pound the chicken breasts to even thickness. Place them in a dish, pour half of the honey mustard mixture over them, and toss to coat. Refrigerate and marinate them for at least 2 hours or overnight.

Cook the bacon in a skillet until crispy, then remove it, drain it on paper towels, and crumble it once cooled.

In the same skillet, cook the mushrooms in the bacon grease until they're soft and browned. Set them aside.

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and season it with salt and pepper.

Cook it for about 5-7 minutes on each side or until it's fully cooked (internal temperature should reach 165 degrees Fahrenheit).

Preheat your oven to broil. Place the cooked chicken in a baking dish. Spoon the reserved honey mustard sauce over, and top with mushrooms, bacon, and shredded cheese.

Broil it for 3-4 minutes or until the cheese is melted and bubbly.

Let the chicken rest for 5 minutes before serving.

Serve it hot and enjoy!

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